Noilly Prat

Noilly Prat was invented in 1813 by Joseph Noilly, in an attempt to replicate the ageing process wines would often undergo when being shipped across the sea. Exposed to the elements on the deck of a ship for a long journey, French wines would deepen in colour and develop a more powerful taste. This process inspired Noilly to age his wines outdoors over four seasons, a process still used to this day.

Aside from being an excellent drink served straight or chilled, Noilly Prat has also found itself a sterling reputation for its use in classic cocktails, considered by devotees to be absolutely essential to a martini, and even in cooking sauces, recommended by Rick Stein as the very best white wine for a fish sauce.